NAMASU - DAIKON & CARROT SALAD
- 1.5 lb. daikon, peeled and julienned or cut into shreds
- 1 large carrot, peeled and julienned or cut into shreds
- 1 T. Salt
- 2 T. sugar
- 1/3 c. rice vinegar
- 2 dashes soy sauce
Combine veggies in bowl, sprinle with salt, and toss well. Set aside for 20 minutes. Drain squeezing out all the water.
Dissolve sugar in vinegar and pour over veggies. Refrigerate.
Great with brown rice.
Add soysauce just before serving.
Got this recipe from the NY Times. I am always interested in salads that use winter veggies.
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